Tag Archives: mango

Spicy Shrimp and Mango Tacos.

When I heard that this week’s recipe swap theme was seafood, I was excited but also a bit nervous since I’m not the world’s most adventurous fish eater.  What was I going to do if I was given a recipe that used a type of fish I’ve never had before?  Of course I’d make it and try it, but I’d be leery and cautious the entire time.  Fishy tasting fish is just not my thing.

Luckily, I received Melissa of I Was Born to Cook‘s recipe for Spicy Mango Shrimp.  I’m quite familiar with the runts of the sea.  While reading through her recipe, I immediately thought to make it into tacos.  Who doesn’t love a taco?!

I can handle quite a bit of spiciness but when compared to the Husby, he makes me look like an amateur.  I’ve never seen someone eat as much habanero sauce as the man I married.  Maybe he’s a glutton for punishment, but it just doesn’t seem enjoyable to me to sweat while I eat unless I’m picnicking at the beach or cooking over a campfire.  I like being able to taste my food, thankyouverymuch.

They were definitely spicy, and definitely delicious.  Hot enough that my mouth was on fire yet not so much that I looked like a rookie against the Husby.  I loved how the mango acted as a cooling agent against the hot pepper while imparting a bit of sweetness, and the toasted coconut added a lovely crunch.  I omitted the basil the original recipe called for since I’m currently nursing my basil plant back to health.  The only thing I think these were missing was some cilantro added at the end to give them a bit of an herby bite.  I’m pretty sad that I didn’t have any and will definitely be adding some when I make these the next time.

Spicy Shrimp and Mango Tacos – adapted from I Was Born to Cook

  • 2 Tbsp. Vegetable Oil
  • 1 Cup Onion, chopped
  • 4 Garlic Cloves, chopped
  • 1 tsp. Red Pepper Flakes
  • 1 Tbsp. Fresh Ginger, minced (or 1 1/2 tsp. ground)
  • 2 Tbsp. Soy Sauce
  • 1 Tbsp. Lime Juice + wedges for garnish
  • 1 Lb. Shrimp, peeled and de-veined, tails removed
  • 6 White Corn Tortillas
  • 1 Mango, diced (See this great video on how to cut a mango) – store in refrigerator until ready to use
  • 1/4 Cup Toasted Coconut Flakes

Heat oil in a large skillet over medium heat.  Add the onion and cook, stirring occasionally, until golden – about 5 minutes.

Add the garlic, red pepper flakes, ginger, soy sauce and lime juice.  Stir to combine, then add the shrimp and cook until the shrimp is pink throughout.  Using the edge of a wooden spoon, break the shrimp into bite sized pieces.

Place a clean, ungreased skillet over medium heat.  Working one at a time, heat the tortillas in the skillet 20-30 seconds per side.  Transfer to a plate and fill each tortilla with shrimp.  Top with mango and toasted coconut flakes.  Squeeze a lime wedge over each taco before eating.

Recipe Swap: Fish Tacos with Mango Salsa.

I cannot even begin to tell you how excited I was for this week’s recipe swap.  We love Mexican food and I couldn’t wait to add another great recipe to my repertoire.  So when this recipe for fish tacos landed in my inbox, I immediately started drooling.  I.  Love.  Fish Tacos.

Chances are, if they’re on a menu, either the Husby or I will order them.  And while there is a time and a place for those beer-battered fried pieces of fish, I much prefer them without when housed within a taco.

I have to admit that I stepped a bit outside of my cooking comfort zone and conquered a small fear.  You see, when it comes to fish in my kitchen, I’ve really only cooked with tilapia.  I’ve attempted to sear tuna a few times, but it always ended badly.  I’m still trying to figure out what kinds of fish I like and while I’ve had cod before, I’d never ever thought of trying to cook with it at home.  Turns out I had nothing to fear.  It was quick, easy and flavorful.

This was the best dinner we’ve had in a while.  The Husby immediately called it a keeper and asked me to add it into “the rotation” (I’m not sure exactly what rotation he is talking about since we tend to try new recipes 90% of the time).  I did assure him, however, that this would definitely become a repeatable meal.  I’m already thinking about putting it onto next week’s menu.  And the next one, and the next one, and the next one….

Fish Tacos with Mango Salsa – tacos as seen on Mrs. Reguiero’s Plate and salsa adapted from Food Network


  • 1/2 Red Onion, thinly sliced
  • 1 1/2 Cups Red Wine Vinegar
  • 1/4 Cup Olive Oil
  • 1 1/2 tsp. Chili Powder
  • 1 1/2 tsp. Dried Oregano
  • 1/2 tsp. Cumin
  • 1/2 Cup Fresh Cilantro, chopped
  • 1 Jalapeño, seeded and chopped
  • 1 Lb. Cod filets

Serve with:

  • Fresh Corn Tortillas
  • Mexican Crema (or sour cream)
  • Limes, quartered
  • Mango Salsa, recipe below

Place the red onion in a small bowl and add enough red wine vinegar to cover.  Cover with saran wrap and place in the refrigerator until ready to use.  Allow at least 30 minutes for the onions to pickle.

Combine chili powder, oregano, cumin, cilantro and jalapeño in another bowl and stir in olive oil until well mixed.  Spoon half of the marinade into a shallow dish, cover with fish and add the remaining half of the marinade on top.  Make sure the fish is evenly marinated on both sides.  Allow to marinate for at least 20 minutes.

Heat a skillet over medium heat.  Add the fish and marinade to the pan and cook for 4-5 minutes on each side, until the fish is cooked through.  Remove from heat and flake the fish in the pan.

In a clean skillet, warm the tortillas over medium heat until they are soft, about 30 seconds per side.

Place a spoonful of prepared fish in the center of each tortilla.  Top with onions, crema, mango salsa and extra cilantro if desired.  Garnish with a lime wedge.

For the Mango Salsa:

  • 1 Mango, peeled and diced
  • 1/2 Cucumber, peeled and diced
  • 1/2 Avocado, diced
  • 1/2 Jalapeño, seeded and finely chopped
  • 1/3 Cup Diced Red Onion
  • 1 Tbsp. Lime Juice
  • 1/3 Cup Cilantro, roughly chopped
  • Salt and Pepper, to taste

Combine all ingredients and mix well.  Season with salt and pepper, to taste.  Serve over tacos.

Recipe Swap: Mango Habanero Chicken Sandwich.

So sorry for the lack of blogging lately.  I’ve been in a bit of a cooking rut, but I’m back and ready to go!  But first, I have a bit of good news to share.

You may remember my earlier postings about my mom and her need for a heart transplant.  I’m really happy to say that on March 30th, she got a new heart!!  She’s been a rockstar in her recovery and is coming home tomorrow!  It’s really great to know that miracles really do happen.**

Now onto the food!  This week’s recipe swap theme was Sandwiches/Burgers, and I’m thrilled with the one I received from Nichole at The Cookaholic Wife.  It’s hard to believe that her inspiration for this sandwich came from Dominos Pizza!

Nichole used a mango habanero sauce but I decided to make my own.  Habaneros were too expensive at the grocery store (and sold as a package of 4) so I used habanero Tabasco.  I loved how the sweetness of the mango mingled with the heat of the pepper.  The Husby likes to torture himself with spicy food so I made the sauce to the level of hotness that I could handle then added more Tabasco to his portion.

Mango Habanero Chicken Sandwich – adapted from The Cookaholic Wife, sauce inspired by Naturally Ella

  • 2 Ripe Mangoes, peeled and pitted
  • Splash of Vinegar
  • Splash of Canola Oil
  • 2 Garlic Cloves
  • 1/4 Cup Onion, diced
  • Handful of Cilantro
  • Habanero flavored Tabasco, to taste
  • 1 Jalapeño
  • 1/4 Cup Diced Pineapple (Fresh or Canned, in it’s own juice)
  • 4 Thinly Sliced Chicken Breasts
  • 2 Slices Provolone Cheese
  • Handful of Shredded Cheddar Cheese
  • 2 Sandwich Rolls, toasted

For the sauce

In a food processor or blender (I use a Magic Bullet), combine mango, vinegar, canola oil, garlic, onion, cilantro and habanero Tabasco.  Blend until smooth.

For the sandwich

Bring a small pot of water to a boil and add the jalapeño.  Boil for 5 minutes, then blanch in cold water.  When jalapeño is cool to the touch, de-vein and de-seed and cut into a small dice.

Heat some olive oil in a skillet.  Season the chicken with salt and pepper and cook over medium heat for about 5 minutes per side, until chicken is cooked through and golden brown.

While the chicken is cooking, spread the mango habanero sauce over the toasted sandwich rolls.  Place chicken on the bottom half of the roll and immediately top with shredded cheddar and provolone.  Add half of the diced pineapple and jalapeño to each sandwich and close sandwich halves together.

If you have extra sauce, serve with tortilla chips!

** My mom has a second chance at life because someone took a minute to sign the back of their driver’s license to become an organ donor.  For more information on becoming an organ donor, please visit organdonor.gov

Bombay Sloppy Joes and Massaged Kale Salad.

It probably comes as no surprise to most of you that I watch a lot of television.  I tend to fall victim to teen dramas, NBC sitcoms and reality show competitions.  And while I’ll admit that I do watch a lot of crap (as I’m often lovingly reminded so by the Husby), I’m proud to say that I’ve never seen an episode of Jersey Shore.

When the Fruitaholic was first born, we watched a lot of the Food Network.  I’d listen to Rachael Ray rasp at me during feedings, wonder during diaper changes how Paula Deen was still alive as she used pounds of butter in her dishes and get lost in Giada’s teeth when the Fruitaholic woke during the night.  We joked that with the amount of Food Network shows seen throughout his first few months of life, the Little Dude had no choice but to become a chef.  It was then that I started watching the Next Food Network Star.

This past season, Aarti Sequiera was my favorite from the beginning.  She had a great on-camera presence, a likeable personality, and an idea for a show that really hadn’t been done before.  I’ve always been enamored by Indian flavors, but never really thought that a home cook such as myself would be able to recreate those dishes in my kitchen.  Aarti has a great blog that she still keeps up with even though she’s a big star now.

This meal comes from Aarti’s first episode.  I really loved that she took a familiar dish and added her own spin to it.  We served this when we had friends over for dinner and everyone agreed that it was great.  Even the babies gobbled it up!

Bombay Sloppy Joes – created by Aarti Sequiera, as seen on Food Network.

For the Sauce:

  • – 2 Tbsp. Vegetable Oil
  • – 1 Tbsp. Fresh Ginger, minced  **TIP: keep extra ginger root in the freezer.  It will keep for months**
  • – 2 cloves Garlic, minced
  • – 1/2 Serrano Chile Pepper, seeded and finely minced (save the other half for the turkey)
  • – 1 tsp. Garam Masala
  • – 1/2 tsp Paprika
  • – 1 15 oz Can Tomato Sauce
  • – 1 Cup Water

For the Turkey:

  • – 3 Tbsp. Vegetable Oil
  • – 1/4 Cup Shelled Pistachios
  • – 1/4 Cup Raisins
  • – 1 tsp. Cumin Seeds
  • – 1/2 Large White Onion, Finely Diced
  • – 1 Red Bell Pepper, Seeds and Membrane Removed, Finely Diced
  • – 1/2 Serrano Chile Pepper, Seeds Intact (do not chop)
  • – 1 Lb. Ground Turkey
  • – 1/2 tsp. Honey
  • – 1/4 Cup Half and Half
  • – Salt, to taste
  • – Small handful Chopped Fresh Cilantro (soft stems included)
  • – Buns (I used Arnolds 100% Whole Wheat Sandwich Thins)

Begin making the sauce.  Over medium heat, warm the oil in a saucepan until it shimmers.  Add ginger, garlic and serrano pepper.  Saute until the ginger and garlic brown a little.  Add garam masala and paprika and saute for 30 seconds.  Stir in tomato sauce and water.  Bring to a boil, reduce the heat and simmer, uncovered, about 15 minutes.

Meanwhile, warm 2 tablespoons of oil in a skillet.  Add pistachios and raisins, and cook until the raisins plump and the pistachios toast slightly.  Remove from pan and set aside.

Return the pan to medium heat, add 1 tablespoon of oil and warm.  Add the cumin seeds and sizzle for 10 seconds.  Stir in the onions and bell pepper, saute until softened and starting to brown, about 8 minutes.  Add serrano pepper and saute for another few minutes, seasoning with salt.  Stir in the turkey, break up any big lumps and cook until opaque, about 5 minutes.

Once the sauce is ready, pour into the skillet with the turkey.  Stir and bring to a boil, then reduce heat and simmer until the mixture has thickened slightly, about 10 minutes.

Remove the serrano pepper, add the honey, half and half, pistachios and raisins.  Stir through until well combined.  Before serving, garnish with fresh cilantro.  Toast the buns, fill with the turkey mixture and serve.

Massaged Kale Salad – created by Aarti Sequiera, as seen on Food Network.

  • – 1 Bunch Kale, stalks removed and discarded, leaves torn or thinly sliced
  • – 1 lemon, Juiced
  • – 1/4 Cup Olive Oil, plus extra for drizzling
  • – 2 tsp. Honey
  • – 1 Mango, Diced
  • – Salt and Pepper, to taste
  • – Small Handful Toasted Pepitas

In a serving bowl, add the kale, half of the lemon juice, a drizzle of olive oil and salt.  Massage with your hands until the kale starts to soften and wilt, about 2 to 3 minutes.

In a small bowl, whisk together remaining lemon juice with the honey and lots of freshly ground black pepper.  Stream in the 1/4 cup of oil and whisk until a dressing forms.

Pour the dressing over the kale, and add the mango and pepitas.  Toss and serve.